Low-fat advice didn’t just fail us—it hardened our arteries.

Last week I mentioned something in passing that caught your attention: during my time in Iceland, I couldn’t help but notice how many people seemed to have broad, well-developed jaws—especially compared to what I often see in the U.S. In Iceland, dairy isn’t demonized. It’s celebrated—and it’s different from what we find in most U.S. grocery stores. Typical Icelandic dairy is: Full-fat Pasture-raised Minimally processed Often fermented (skyr, raw cheese, cultured butter) Now compare that to the US: homogenized, pasteurized, low-fat dairy often stripped of fat-soluble nut